Anybody here have any vegetarian recipes for pipicha they love? It is very strong and the farmers market only sells it in pretty large quantities. And for the time being I don't have anyone to share it with.

Thinking of replacing the chicken in this recipe with potatoes and making that tomorrow. Just need to get the tequila. A splash for the recipe, and a "splash" for me.

From growing up in a world of polarised, self-serving world leaders ready to risk international conflict, through the dawning of hope at the end of the cold war and now, erm... Anyway, smart phones are pretty cool!- Jumble

I used to have three salsa recipes that were all simple and delicious. They're probably online now, the same ones or with variations: one fresh tomato with cilantro, one pineapple/mint (still with onion and heat), and one mango lime. The fruit salsas were great with plain tortilla chips or you could plop a spoonful beside some fish and call it gourmet.

TEAM SHIVAHNPretty much the best team ever

From growing up in a world of polarised, self-serving world leaders ready to risk international conflict, through the dawning of hope at the end of the cold war and now, erm... Anyway, smart phones are pretty cool!- Jumble

Buttermilk does wonders for taking the "gaminess" out of wild game. What I do is I thaw venison steaks in buttermilk overnight. In the morning the buttermilk will have a pinkish look to it. The fats inside the buttermilk help draw out the remaining blood in the cut of meat. (This is where the majority of the gaminess is). In return, you get a slightly sweet flavor in the meat. You can stop here if you like, but I then go on to marinade it with whatever marinade I choose for that day. (usually some sort of Worcestershire / soy sauce mix with various spices)

My wife also makes amazing buttermilk pancakes. So Fluffy. So Moist. So Delicious.

She also has a recipe for a Cajun Chicken Penne pasta that uses heavy whipping cream and buttermilk. You might be able to find one on the internet. I have no idea what the proportions are, or what else she puts in it, but it's amazing.

Buttermilk is probably something we have on hand all the time in my house.

I'm in this FB group where we started doing a monthly food challenge, and this month it's cooking with alcohol. I suppose baking with vanilla extract technically counts, but doesn't seem too exciting. My other thought is a nice white-sauce pasta with white wine, but while it will be delicious it's not particularly inspiring. Any ideas? I am vegetarian so no meat/fish/etc. suggestions. I mean, you're welcome to talk about them, but they wouldn't be helpful to me.

mushroom stroganoff! also there are many baking that include Real Alcohol and not just vanilla, i just made some delicious hazelnut cupcakes with hazelnut mousse that have hazelnut liqueur in them, I've also made margarita cupcakes in the past, or tiramisu/tiramisu inspired cake. but cooking-wise mushroom in wine sauce is such a nice winter thing

You want to know the future, love? Then wait:I'll answer your impatient questions. Still --They'll call it chance, or luck, or call it Fate,The cards and stars that tumble as they will.

I've never made vodka pasta sauce but apparently that's a thing? And yes boozey cakes and desserts are delish and fairly easy to conceptualize. I've had a few really nice beer and/or Guiness based meat stews and pies, which I think could work with a hearty enough bean? I've also made a white wine pana cotta and red wine poached pears but both were so-so - might be my skill rather than an inherent issue with the concept? Oh and I made red wine truffles for my friend for her birthday the other day which were quite divine.

Proverbs 9:7-8 wrote:Anyone who rebukes a mocker will get an insult in return. Anyone who corrects the wicked will get hurt. So don't bother correcting mockers; they will only hate you.

Hawknc wrote:FFT: I didn't realise Proverbs 9:7-8 was the first recorded instance of "haters gonna hate"

Moo wrote:I've never made vodka pasta sauce but apparently that's a thing? And yes boozey cakes and desserts are delish and fairly easy to conceptualize. I've had a few really nice beer and/or Guiness based meat stews and pies, which I think could work with a hearty enough bean? I've also made a white wine pana cotta and red wine poached pears but both were so-so - might be my skill rather than an inherent issue with the concept? Oh and I made red wine truffles for my friend for her birthday the other day which were quite divine.

Alcohol at low levels is volatile, which helps brings flavor into nose. Too much booze, will just make it taste bad. Alcohol is actually a pretty low percentage of the overall dish in the best examples.Either that, or you just want jello shots and or other excuses to get drunk.

Seriously though, I love making carrot "cake" recipes into muffins by reducing the sugar and subbing some of it for stevia and/or xylitol; replacing 2/3 of the flour with wholewheat, stoneground and replacing the remaining 1/3 flour with ground almonds. Bake in muffin tins and freeze for yummy easy breakfasts.

Soup is a good idea; carrot and coriander soup (where coriander refers to both the seeds used in the broth and the leaves (or cilantro) added at the end) is one of my faves.

You could also try

carrot and pineapple salad(not exactly good for winter) nm wrong hemisphere Orange juice works best despite the product placement recommendation in that recipe

Copper penny carrots (can also be put into sterilized glass jars while hot and saved on the shelf for up to a year)

Never heard of chakalaka. Was reading the ingredients going, yeah, this looks good, then BAM! Hit the baked beans. I had to google it again to look at pictures. It looks like a meal, not a relish! Definitely keen to try it.

It's one of those dishes that you can add and leave out whatever suits your tastes. As with many South African specialities its roots are based in necessity, so beans were a cheap and nutritious addition but I also prefer it without.

Proverbs 9:7-8 wrote:Anyone who rebukes a mocker will get an insult in return. Anyone who corrects the wicked will get hurt. So don't bother correcting mockers; they will only hate you.

Hawknc wrote:FFT: I didn't realise Proverbs 9:7-8 was the first recorded instance of "haters gonna hate"

dubsola wrote:My mother is Afrikaans but I never had it growing up, to my recollection.

WHAAAT I don't know why I find that cool but I do! I had no idea.

Chakalaka was traditionally a "black South African" dish but as we've (slowly, so very imperfectly) become a more integrated society, there's been a greater exchange of cultural elements like food. So your mom probably wouldn't have grown up with it.

Proverbs 9:7-8 wrote:Anyone who rebukes a mocker will get an insult in return. Anyone who corrects the wicked will get hurt. So don't bother correcting mockers; they will only hate you.

Hawknc wrote:FFT: I didn't realise Proverbs 9:7-8 was the first recorded instance of "haters gonna hate"

Moo wrote:Chakalaka was traditionally a "black South African" dish but as we've (slowly, so very imperfectly) become a more integrated society, there's been a greater exchange of cultural elements like food. So your mom probably wouldn't have grown up with it.

Good theory, but I asked her about it over the weekend and yes she remembers it fondly growing up, but just didn't cook it for us, uncertain about the reaction from certain fussy eaters in the house. She's going to make some for me. Exciting!

Ok I need a little help. I have a large ironbark pumpkin, I was uncertain about the flavour so I took out a wedge and roasted it, it's... not bad? Not as tasty as butternut squash but not terrible. I've no idea what to do with the rest of it. I already made soup. Should I just go ahead and make some more? I don't have a lot of time, either. I realise this makes giving advice difficult

I can't find the recipe I like for it but pumpkin & chickpea curry search results were myriad and delicious looking. The one I am thinking of has pumpkin, chickpeas, cauliflower and red pepper in a simple coconut milk and masala based gravy.

Make mixed roasted veg and use leftovers to make great pasta/quinoa/couscous salad

Ask your mom about "pampoenkoekies" aka pumpkin fritters. Traditionally you make a batter with the pumpkin and deep fry balls of it, then dunk them in a sweet syrup (like here) but my mom hates deep-frying things, so she bakes it in muffin tins. Sooooo gooooood. Or you can shallow-fry them like flapjacks and dust with cinnamon sugar (like here). These all fall awkwardly somewhere between "vegetable" and "sweet"

Pumpkin bread - my fav recipe is low carb but I'm sure you can find a number of bread/muffin recipes that don't cost a month's wages in almond flour

I hear Americans make pumpkin pie; never tried it myself but worth looking into?

EDIT: oh right time. Uhm; 1,2 & 3 above can be done in a slow cooker but the rest are fairly time consuming. Maybe not the pumpkin bread, except that you have to cook the pumpkin first.

Proverbs 9:7-8 wrote:Anyone who rebukes a mocker will get an insult in return. Anyone who corrects the wicked will get hurt. So don't bother correcting mockers; they will only hate you.

Hawknc wrote:FFT: I didn't realise Proverbs 9:7-8 was the first recorded instance of "haters gonna hate"